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Caviar and Roe
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Caviar and Roe
Synonyms: fish eggs
Varieties:
American black caviar = black sturgeon roe Substitutes: beluga caviar (considered better) OR hackleback caviar OR paddlefish caviar (gray, not brown) OR lumpfish roe (not as delicate) Notes: If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice.
American golden caviar See golden caviar.
beluga caviar Notes: In recent years, over-fishing in the Caspian Sea has greatly depleted sturgeon populations. Please consider using caviar and roe from more abundant species until the Caspian Sea sturgeon populations can recover. Beluga caviar is one of the best and priciest of the caviars. The eggs are large and bluish-grey, and slightly sweet. A pasteurized version is available in jars, but fresh caviar is much better. Malossol (lightly salted) beluga is the finest, and the most expensive. If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice. Equivalents: 2 tablespoons = 1 ounce Substitutes: hackleback caviar (smaller grains, less expensive) OR keluga (a Chinese version of beluga) OR ossetra caviar (smaller grains, brown instead of gray; stronger, nuttier flavor) OR sevruga caviar (even smaller grains, even stronger flavor) OR paddlefish caviar (gray, not black) OR bowfin caviar (similar color) OR lumpfish roe (not as delicate)
black pearl caviar See hackleback roe.
black sturgeon roe See American black caviar.
botarega See bottarga.
botargo See bottarga.
boutarque See bottarga.
bowfin roe = choupique Subsitutes: sevruga caviar (gray, not black) OR beluga caviar (more expensive, larger grains) OR hackleback roe OR paddlefish roe (gray, not black)
capelin roe = masago Notes: Japanese cooks use these tiny, fluorescent eggs as a topping for sushi. Substitutes: flying fish roe (red, not orange) OR golden caviar
caviar = sturgeon roe Notes: Caviar is known for its subtle, buttery flavor and high price. It should always be served cold. In recent years, over-fishing in the Caspian Sea has greatly depleted sturgeon populations. Please consider using caviar and roe from more abundant species until the Caspian Sea sturgeon populations can recover. Malossol, or lightly salted caviar, is considered to be the highest quality. Caviar that doesn't make the malossol grade is used to make pressed caviar = payusnaya. Fresh caviar is considered much better than the pasteurized version. If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice. Equivalents: 2 tablespoons = 1 ounce Varieties: (from highest to lowest price) imperial caviar, beluga caviar, ossetra caviar, and sevruga caviar. Substitutes: hackleback roe (This black roe comes from American sturgeon. It's very delicate yet relatively inexpensive.) OR paddlefish roe (This gray roe also comes from American sturgeon. It resembles sevruga caviar but it's a lot cheaper.) OR salmon roe (This has large orange eggs and a bolder flavor than caviar.) OR lumpfish roe (This is cheaper, but much saltier and not as delicate) OR bowfin roe (This black roe is cheaper, but not as delicate as caviar)
choupique See bowfin roe.
cod roe Notes: Scandinavian markets sell this in tubes, so that it can be extruded onto crackers and such for hors d'oeuvres. It's relatively inexpensive, but very salty.
coral = lobster coral = lobster roe Notes: This roe turns a lovely coral color when cooked. Substitutes: sea urchin roe OR caviar
golden caviar = whitefish caviar = whitefish roe = American golden caviar Notes: These are crunchy and colorful, and they make wonderful garnishes. They're often flavored with various seasonings before they're sold. Substitutes: sturgeon caviar (more expensive, different color) OR salmon roe
golden oscietre See imperial caviar.
grey pearl caviar See paddlefish roe.
hackleback roe = black pearl caviar Subsitutes: sevruga caviar (gray, not black) OR beluga caviar (more expensive, larger grains) OR paddlefish roe (gray, not black) OR bowfin caviar (similar color)
herring roe Notes: The Japanese traditionally serve this on New Year's Day. It has an interesting texture, but it's not very flavorful.
ikura See salmon roe.
imperial caviar = golden oscietre = golden ossetra = shah's caviar = royal caviar Notes: In recent years, over-fishing in the Caspian Sea has greatly depleted sturgeon populations. Please consider using caviar and roe from more abundant species until the Caspian Sea sturgeon populations can recover. This greenish-gold caviar has very large grains and is very rare and pricey. Substitutes: ossetra caviar (also comes from Caspian Sea sturgeon) OR paddlefish caviar (gray, not brown) OR hackleback caviar (black, not brown) OR bowfin caviar (black, not brown) OR lumpfish roe (not as delicate)
kazunoko See herring roe.
lobster coral See coral.
lobster roe See coral.
lumpfish roe Notes: Lumpfish roe is relatively cheap; the eggs come in red or black. Substitutes: sturgeon caviar (superior, but much more expensive) OR golden caviar (also superior) OR salmon caviar (also more expensive) OR smelt roe
malossol See caviar.
masago See capelin roe.
oscietre caviar See ossetra caviar.
ossetra caviar = oscietre caviar = ocietra caviar = asetra caviar Notes: In recent years, over-fishing in the Caspian Sea has greatly depleted sturgeon populations. Please consider using caviar and roe from more abundant species until the Caspian Sea sturgeon populations can recover. Ossetra caviar is brown and more strongly flavored than beluga caviar. Don't confuse ordinary ossetra with the rare and expensive golden ossetra = imperial caviar. If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice. Substitutes: sevruga caviar (smaller grains, gray instead of brown, stronger flavor) OR beluga caviar (larger grains, more expensive, gray instead of brown, more subtle flavor) OR paddlefish caviar (gray, not brown) OR hackleback caviar (black, not brown) OR bowfin caviar (black, not brown) OR lumpfish roe (not as delicate)
paddlefish roe = grey pearl caviar Notes: Paddlefish swim in Southern rivers and they're relatives of sturgeons--the fish that produce the world's most expensive and exquisite caviars. Paddlefish roe is very similar to sevruga caviar, only it's cheaper. Since Caspian Sea sturgeon are rapidly becoming depleted from over-fishing, many people are turning to paddlefish roe as a substitute for caviar. Subsitutes: sevruga caviar (very similar, more expensive) OR beluga caviar (more expensive, larger grains, black instead of gray) OR hackleback roe (black, not gray) OR bowfin caviar (black, not gray)
payusnaya See caviar.
pollock roe Notes: Asian markets sell this inexpensive roe in wooden boxes. It's often baked and served on rice.
pressed caviar See caviar.
red caviar See salmon roe.
salmon caviar See salmon roe.
salted herring roe = kazunoko Notes: This is very salty and very expensive. Substitutes: shad roe
salted mullet roe See bottarga.
scallop roe Notes: This coral-colored roe is expensive and hard to find, but it has a wonderful, delicate flavor. The roe is usually both sold and served with the scallop that produced it.
sea eggs See sea urchin roe.
sevruga caviar Notes: In recent years, over-fishing in the Caspian Sea has greatly depleted sturgeon populations. Please consider using caviar and roe from more abundant species until the Caspian Sea sturgeon populations can recover. Greenish-gray sevruga has the smallest eggs and strongest flavor of all the caviars. Because of this, it's cheaper than beluga or ossetra, but still quite good. If substituting an inferior caviar, consider perking it up with a splash of fresh lemon juice. Substitutes: paddlefish caviar OR hackleback caviar (black, not gray) OR ossetra caviar (This has larger grains, brown instead of gray, more subtle flavor. It also comes from Caspian Sea sturgeon.) OR beluga caviar (This is more expense, has still larger grains, and an even more subtle flavor. It comes from Caspian Sea sturgeon.) OR bowfin caviar (black, not gray) OR lumpfish roe (not as delicate)
shad roe Notes: You can buy lobes of this roe fresh in the springtime, or in cans during the rest of the year. Canned shad roe is good, but not quite as good as fresh. Substitutes: herring roe OR haddock roe shah's caviar See imperial caviar.
smelt roe = masago Notes: This is bright orange and moderately crunchy. Substitutes: flying fish roe OR lumpfish roe
smoked cod roe Substitutes: other smoked roe
smoked salmon caviar See smoked salmon roe.
smoked salmon roe = smoked salmon caviar Substitutes: salmon roe
sturgeon roe See caviar.
tarama = taramo Notes: Greek markets often carry jars of this pink cod roe. It's often used to make taramasalata, which is tarama mixed with a filler (like bread crumbs), oil, and seasonings. Substitutes: bottarga OR smoked cod roe tobikko See flying fish roe.
tobiko See flying fish roe.
tobiuonoko See flying fish roe.
trout caviar = trout roe Notes: These are great for making hors d'oeuvres. Substitutes: salmon roe (darker grains) OR smoked salmon roe OR golden caviar OR flying fish roe OR caviar (smaller and darker eggs, superior quality) OR lumpfish roe (cheaper)
uni See sea urchin roe.
whitefish caviar See golden caviar.
whitefish roe See golden caviar.
Copyright © 1996-2003 Lori Alden
